Artificial Flavors Free Shrimp and Avocado Ceviche
Fresh citrus does all the heavy lifting here — lime, lemon, and orange juice cure the shrimp until they're firm, opaque, and packed with bright, tangy flavor without a drop of anything artificial. The technique is straightforward: let the acid work while you prep the rest, then toss everything together right before serving. Soaking the red onion in cold water first is a small step that makes a real difference, softening that sharp raw bite so it plays nicely with the creamy avocado and juicy cherry tomatoes. A spoonful of the reserved citrus marinade — the leche de tigre — gets folded back in at the end, giving the whole bowl an extra punch of clean, natural flavor. Every ingredient here is exactly what it says it is: real fruit juice, fresh herbs, whole vegetables, and good shrimp. That makes this an easy win for anyone trying to avoid the synthetic flavor additives that sneak into so many store-bought salsas, marinades, and pre-seasoned seafood products. Serve it straight from the bowl with tortilla chips and watch it disappear.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 lb large shrimp (31–40 count), peeled, deveined, and cut into ½-inch pieces
- ½ cup fresh lime juice (from about 4 limes)
- ¼ cup fresh lemon juice (from about 2 lemons)
- ¼ cup fresh orange juice (from about 1 orange)
- ½ small red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ½ tsp kosher salt, plus more to taste
- 2 ripe avocados, pitted, peeled, and cut into ½-inch cubes
- ½ cup cherry tomatoes, quartered
- ¼ cup fresh cilantro leaves, roughly chopped
For serving
- tortilla chips, for serving (optional)
Instructions
- 1
In a large bowl, combine the shrimp pieces with the lime juice, lemon juice, and orange juice. Stir to coat, then press the shrimp down so they are mostly submerged. Cover and refrigerate for 25–30 minutes, until the shrimp are opaque throughout and firm to the touch with no translucent gray areas remaining — the acid will have fully cured them.
- 2
While the shrimp cure, place the diced red onion in a small bowl of cold water and let it soak for 10 minutes, then drain. This removes some of the sharp bite.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!